Apple Coffee Cake

This recipe was inspired by the recipe for Fruit Coffee Cake in the Better Homes and Gardens cookbook.  I used Splenda in place of sugar and it turned out fine.  The pictures aren't great, but I promise the cake is delicious!  Not too sweet and a perfect snack.

Apple Bran Muffins

These healthy muffins make a great, energizing breakfast when you're on the go!

Ingredients:

1 c. soymilk
1/2 tsp lemon juice
1/2 tsp apple cider vinegar

1 1/2 c. bran cereal (It can be any kind you want - I used a combination of All Bran and Raisin Bran)
1 c. whole wheat flour
1/2 c. oats
1/2 c. flaxseed meal
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 T cornstarch

1/2 apple sauce
1/8 c. brown sugar
1 tsp vanilla
2 T oil

1/2 c. raisins
1 small apple, diced (peeling optional)
1/4 c. vegan chocolate chips

Directions:


Preheat the oven to 350 degrees and grease a 12-cup muffin tray.


Combine the soymilk, lemon juice, and vinegar in a medium mixing bowl and set aside for a few minutes to curdle.

In a large mixing bowl, combine the dry ingredients.  Next, add the apple sauce, brown sugar, vanilla, and oil to the soymilk mixture.  Pour the wet ingredients into the dry ingredients and mix to combine.

Fold in the raisins, apple, and chocolate chips.  Spoon the mixture into the muffin tray, filling each cup to the top.

Bake for 18-20 minutes.  Enjoy!

Stuffed Acorn Squash

This is a healthy but filling recipe for acorn squash stuffed with a mixture of lentils and mushrooms in a citrus-maple dressing.  It tastes just like fall! Mine came out a little dry, so you may want to try different strategies for pre-cooking the squash, like placing them in a casserole dish with a little bit of water.